The Ultimate Nashville Hot Chicken Sandwich
You can't beat the classics! Check out these Nashville hot chicken sandwiches made with homemade coleslaw.
Ultimate Nashville Hot Chicken Sandwich
Rated 4.7 stars by 3 users
Category
Poultry
Cuisine
American
Author:
PS Seasoning
Servings
4-6
Prep Time
60 minutes
Cook Time
45-60 minutes
You can't beat the classics! Check out these Nashville hot chicken sandwiches made with homemade coleslaw.
Ingredients
- 2 LB – Chicken Thighs, boneless and skinless
- 6 Cup – Flour
-
2 T – Honky Tonk Rub
- 1 Cup – Mayo
-
2 T – King Shallot
- 2 – Yellow Onion
-
2 C – Buttermilk
- 8 Slice – Provolone
-
1 ½ C – Honky Tonk Sauce
- 1 Stick – Butter, unsalted
- 12 – Kosher Dill Pickle Chips
- 1 - Baguette
- ½ Head – Green Cabbage
-
½ C – Carrots, shredded
- ½ - Red Onion, julienned
-
1 C – Mayo
-
2 T – Honky Tonk Rub
-
1 T – Apple Cider Vinegar
-
2 T - Sugar
Coleslaw
Directions
- Trim the chicken thighs as needed and then soak them in the buttermilk, for at least 2 hours, but up to 24.
- Preheat your smoker to 180 degrees and get the smoke rolling.
- Line a tray with foil and spread out the flour evenly.
- Place the flour in the smoker for 1 hour. The top of the flour should slightly brown in the process.
- Remove and cool. Season the flour with Honky Tonk rub.
- Make the slaw by combining the listed ingredients in a bowl and mixing until well incorporated. Adjust seasoning with Honky Tonk rub as needed.
- Slice the onion, as thin as you can, leaving the rings whole.
- Combine the mayo and the king shallot together and set aside.
- Preheat fryer to 325 degrees.
- Fry the chicken.
- Take a piece of buttermilk-soaked chicken and hold for 5 seconds over the buttermilk to allow excess to dip off.
- Toss the chicken in the smoked flour until well coated.
- Place back in the buttermilk and then again into the flour for a double breading.
- Fry the chicken for 7-9 minutes until the internal temperature reaches 167 degrees.
- Set aside on a drip rack or paper towel lined tray.
- Cook the remaining chicken thighs.
- Heat the Honky Tonk sauce and butter together in a saucepan. Stir to combine.
- Soak the onions in the left-over buttermilk.
- Toss in remaining smoked flour and sift off the excess.
- Fry until crisp and golden brown.
- Build the sandwich.
- Slice and toast the baguette as desired.
- Spread King Shallot mayo on both sides of the bread.
- Add slaw to the bottom.
- Dunk the fried chicken thighs in the Honky Tonk sauce and butter mixture and then place on the sandwich.
- Add provolone cheese and melt with a torch. (Broiler works too)
- Add pickles, fried onions and an extra drizzle of Honky Tonk.
- Place the top bun and press down a little to make it more manageable to eat.
- Enjoy!
